2 medium onions, chopped
3 large garlic cloves, chopped
1 T. coconut oil or avocado oil
2 c. vegetable or chicken broth
2 1/4 c. pumpkin puree (homemade or canned)
1/2 c. canned coconut milk, full fat
1 t. salt
1/4 t. pumpkin pie spice
ground black pepper, to taste
Preheat pot on low-medium heat and swirl oil to coat bottom of pan. Add onions and garlic and cook until translucent, stirring occasionally. Add remaining soup ingredients, bring to a boil, cover and cook on low heat for 15-20 min. Blend soup with an immersion blender or in a regular blender (do not fill the blender more than half full and leave an opening in the lid to avoid the hot soup overflowing) until smooth and creamy. Serve hot.
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